Corn flakes hs code
corn flakes classified under HS code 1904.10
Food preparations; obtained by the swelling or roasting of cereals or cereal products
Chapter Note
1.- This Chapter does not cover :
(a) Except in the case of stuffed products of heading 19.02, food preparations containing more than
20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other
aquatic invertebrates, or any combination thereof (Chapter 16);
(b) Biscuits or other articles made from flour or from starch, specially prepared for use in animal feeding
(heading 23.09); or
(c) Medicaments or other products of Chapter 30.
2.- For the purposes of heading 19.01 :
(a) The term “groats” means cereal groats of Chapter 11;
(b) The terms “flour” and “meal” mean :
(1) Cereal flour and meal of Chapter 11, and
(2) Flour, meal and powder of vegetable origin of any Chapter, other than flour, meal or powder of
dried vegetables (heading 07.12), of potatoes (heading 11.05) or of dried leguminous
vegetables (heading 11.06).
3.- Heading 19.04 does not cover preparations containing more than 6 % by weight of cocoa calculated on a
totally defatted basis or completely coated with chocolate or other food preparations containing cocoa of
heading 18.06 (heading 18.06).
4.- For the purposes of heading 19.04, the expression “otherwise prepared” means prepared or processed to
an extent beyond that provided for in the headings of or Notes to Chapter 10 or 11.
Product Overview
Product Overview
Corn flakes classified under HS Code 190410 are defined as toasted flakes produced from maize (Zea mays) through a process of cooking, flaking, and drying. These flakes are characterized by their uniform, thin, and crisp texture, typically exhibiting a golden-yellow hue with moisture content maintained below 5% to ensure shelf stability. The product undergoes partial cooking and toasting, which imparts a distinct flavor profile while preserving nutritional value. HS Code 190410 encompasses subcategories including plain corn flakes, sugar-coated variants, and fortified versions enriched with vitamins or minerals, each conforming to stringent quality parameters such as consistent flake size (typically 2-4 cm in diameter) and minimal breakage. Commercially, corn flakes are widely utilized in retail packaged breakfast cereals, institutional food service sectors, and as ingredient inputs in snack food manufacturing and bakery applications. Their competitive positioning is reinforced by standardized production processes and compliance with international food safety certifications, enabling efficient cross-border distribution and acceptance in diverse markets.
HS Code Classification & Trade Specifications
The HS Code 190410 falls under Chapter 19 ("Preparations of cereals, flour, starch or milk; pastrycooks’ products") and Heading 1904 ("Prepared foods obtained by the swelling or roasting of cereals or cereal products"). The subheading 190410 specifically designates corn flakes, distinguishing them from other cereal-based preparations. This classification is justified by the product’s method of preparation—flaking and toasting of maize—and its use as a ready-to-eat cereal. Trade considerations include packaging in hermetically sealed multilayer cartons or polypropylene bags, typically in net weights ranging from 250g to 1kg, designed to protect against moisture ingress and mechanical damage during transit. Preservation protocols mandate moisture control (<5%) and storage under ambient conditions to maintain product integrity. Quality standards align with Codex Alimentarius guidelines and ISO 22000 food safety management systems, ensuring compliance with WTO sanitary and phytosanitary measures. Documentation for customs clearance requires accurate declaration of HS codes, product specifications, and adherence to the Harmonized System nomenclature to facilitate tariff classification and regulatory conformity in international trade operations.
